Titlebook: Cryptosporidium as a Foodborne Pathogen; Lucy J. Robertson Book 2014 Lucy J. Robertson 2014 Cryptosporidium.Giardia duodenalis.foodborne p

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2197-571X n is becoming of increasing importance: these include the growth of international food trade, a current trend for eating raw or very lightly cooked foods, and the rise in small-scale organic fa978-1-4614-9377-8978-1-4614-9378-5Series ISSN 2197-571X Series E-ISSN 2197-5728

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Inactivation or Decontamination Procedures,tments. This resilience of . oocysts to environmental pressures means that for food products that are intended for eating with minimal processing (no cooking) in order to retain their sensory qualities, such as taste and texture, inactivation or decontamination is probably the wrong approach; it is preferable to avoid the original contamination.

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Conclusions,d or inactivated. In the absence of effective methods for control, the rigorous use of HACCP and risk analysis are cornerstones for minimising contamination and implementing measures to reduce the risk of foodborne transmission.

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